scholarly journals Evaluation of Antioxidant Additives for Biodiesel by EPR and UV-Vis Spectroscopies, and the Rancimat Method (EN 14112)

2021 ◽  
Author(s):  
Priscila B. B. Ferrari ◽  
Alessandro K. Jordão ◽  
Anna C. Cunha ◽  
Vitor F. Ferreira ◽  
Juliana Schultz ◽  
...  
Keyword(s):  
Rancimat Method ◽  
Antioxidant Additives

scholarly journals Relationship between Antioxidant Components and Oxidative Stability of Peanut Oils as Affected by Roasting Temperatures

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 300
Author(s):  
Jhih-Ying Ciou ◽  
Hsin-Chun Chen ◽  
Chih-Wei Chen ◽  
Kai-Min Yang
Keyword(s):  
Oxidative Stability ◽  
Principal Component ◽  
Tocopherol Content ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Natural Logarithm ◽  
Phytosterol Content ◽  
Rancimat Method ◽  
Nutritional Benefits

The study sought to investigate the effect of roasting temperatures on antioxidant components and oxidative stability of peanut oils. The total phenolic content, total flavonoid content, α–tocopherol content, and phytosterol content in peanut oils was influenced by roasting at temperatures of 120 °C, 140 °C, and 160 °C, while those roasting temperatures had no effect on the fatty acid profile and γ–tocopherol content of peanut oils. Roasting promotes the quality of peanut oil aroma via the Maillard reaction, particularly when it is derived from N–heterocyclic compounds (such as pyrazine and pyrrole). The oxidative stability of peanut oils was investigated using the Rancimat method, and the results show that there is a linear relationship between roasting and natural logarithm of the induction period (R2: 0.959~0.998). This was determined based on the Arrhenius equation, which indicated the activation energy (Ea) was in the range of 82.08~108.61 kJ/mol. In principal component analysis (PCA) analysis, the antioxidant stability of the increase levels of phenols released in the peanut oils was found to rise with the increment of roasting temperatures. The data obtained in this study should be confirmed as the nutritional benefits of peanut oils that will be most appealing to consumers.

A copper-(lignin/silica/fatty acids) complex as an antioxidant/electrical conductivity agent for rubber composites (Part iii)

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hoda Sabry Othman ◽  
Maher A. El-Hashash ◽  
S. H. El-Sabbagh ◽  
A. A. Ward ◽  
Galal A.M. Nawwar
Keyword(s):  
Electrical Conductivity ◽  
Antioxidant Activity ◽  
Design Methodology ◽  
Black Liquor ◽  
Coupling Agents ◽  
Rheological Characteristics ◽  
Rubber Composites ◽  
Content Type ◽  
Mechanical And Electrical Properties ◽  
Antioxidant Additives

Purpose Calcium and Zinc lignates were proven to be good antioxidants for rubber composites. The purpose of this paper is to evaluate the copper lignate antioxidant activity along with evaluating its electrical conductivity in rubber composites. Design/methodology/approach The antioxidant activity of the Cu-LSF complex was compared with that of standard commercial antioxidant additives as a green alternative. The rheological characteristics, thermal aging and mechanical and electrical properties were evaluated for the NBR vulcanizates containing the different antioxidants in the presence or absence of coupling agents. Findings Results revealed that the Cu-LSF complex (5 phr) can function as a compatibilizing, antioxidant and electrical conductivity agent. Originality/value The new copper complex prepared from paper-pulping black liquor of wastes could be used as a green antioxidant and electrical conductivity agent in rubber composites.

Antioxidant Properties of Mediterranean Spices Compared with Common Food Additives

2001 ◽  
Vol 64 (9) ◽  
pp. 1412-1419 ◽  
Author(s):  
MAGDALENA MARTÍNEZ-TOMÉ ◽  
ANTONIA M. JIMÉNEZ ◽  
SILVERIO RUGGIERI ◽  
NATALE FREGA ◽  
ROSANNA STRABBIOLI ◽  
...  
Keyword(s):  
Propyl Gallate ◽  
Protective Action ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Butylated Hydroxytoluene ◽  
Prooxidant Effect ◽  
Common Food ◽  
Rancimat Method ◽  
Inhibit Lipid Peroxidation ◽  
Other Substances

In this study, the antioxidant properties of Mediterranean food spices (annatto, cumin, oregano, sweet and hot paprika, rosemary, and saffron) at 5% concentration and of common food additives (butylated hydroxyanisole [BHA], butylated hydroxytoluene[BHT], and propyl gallate) at 100 μg/g are compared. The ability of these compounds to inhibit lipid peroxidation was, in decreasing order, rosemary > oregano > propyl gallate > annatto > BHA > sweet paprika > cumin > hot paprika > saffron > BHT. Deoxyribose damage is partially inhibited in the presence of cumin extract that exhibits the strongest protective action. The rest of the spices also protect deoxyribose better than the BHA and BHT used in the assay. Finally, the results obtained in the assay point to the prooxidant effect of propyl gallate. Hydrogen peroxide scavenging activity is measured by using peroxidase-based assay systems. In aqueous medium, the spice extracts show lower antioxidant activity than propyl gallate, the decreasing order being cumin > oregano > annatto > rosemary > hot paprika > sweet paprika. BHA and BHT did not scavenge H2O2. Spices are able to scavenge HOCl and protect α1-antiproteinase. The results indicate that rosemary and oregano are more effective HOCl scavengers than the other substances analyzed, which, in decreasing order, were propyl gallate, annatto, sweet and hot paprika, saffron, and cumin. The effect of Mediterranean food spices on the oxidative stability of refined olive oil tested by the Rancimat method was compared with common food additives during storage (72 h, 2, 4, and 6 months) at room temperature. The results showed that the spice extracts analyzed have significant stabilizing effects (P < 0.05).

The Evaluation of Some Heterocycles as Antioxidant Additives for Lubricating Oils

2010 ◽  
Vol 28 (10) ◽  
pp. 1059-1067 ◽  
Author(s):  
O. M. O. Habib ◽  
H. M. Hassan ◽  
E. B. Moawad ◽  
M. El-Hadidy
Keyword(s):  
Lubricating Oils ◽  
Antioxidant Additives

Impact of antioxidant additives on the oxidation stability of biodiesel produced from Croton Megalocarpus oil

2011 ◽  
Vol 92 (6) ◽  
pp. 1244-1248 ◽  
Author(s):  
T.T. Kivevele ◽  
M.M. Mbarawa ◽  
A. Bereczky ◽  
T. Laza ◽  
J. Madarasz
Keyword(s):  
Oxidation Stability ◽  
Antioxidant Additives

Retarding aging of asphalt binders using antioxidant additives and copolymers

2017 ◽  
Vol 20 (10) ◽  
pp. 1154-1169 ◽  
Author(s):  
E. Kassem ◽  
M. S. Khan ◽  
S. Katukuri ◽  
O. Sirin ◽  
A. Muftah ◽  
...  
Keyword(s):  
Asphalt Binders ◽  
Antioxidant Additives

scholarly journals Effect of the natural antioxidant eugenol on quality preservation of commercial biodiesels produced with soybean oil or waste frying oil during storage at different temperatures

2018 ◽  
Vol 40 ◽  
pp. 61
Author(s):  
Eliane Ferreira de Souza ◽  
Talita Cuenca Pina Moreira Ramos ◽  
Mikaelly Nayara Santos ◽  
Juliana Rodrigues Ferraz ◽  
Margarete Soares da Silva ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Oxidation Stability ◽  
Oxidative Degradation ◽  
Acid Number ◽  
Natural Antioxidant ◽  
Waste Frying Oil ◽  
Antioxidant Efficiency ◽  
Accelerated Oxidation ◽  
Oxidation Test ◽  
Rancimat Method

The objetive of this study was to evaluate the eugenol antioxidant efficiency on the oxidation stability of commercial biodiesel synthesized from soybean oil (SB) and wast fring oil (ORB) by determining induction period (IP) and acid number (AN) during storage at 10 °C or in accelerated oxidation test at 85 °C. For the oxidation stability evaluation, the Rancimat method (EN 14112) and AN (ASTM D664) analyses were used. The initial studies showed that the antioxidants eugenol and TBHQ when added separately increased IP values for the two types of biodiesel analyzed. During the storage at 10 °C, the IP was reduced for all samples. However, the lowest reduction percentages were for samples containing eugenol (-2.07 and -11.30% for SB and ORB, respectively). In relation to AN, the samples with the antioxidant eugenol led a greater decrease of this index, with the 10000 mg kg-1 concentration being the most efficient in the conservation of biodiesel. In the accelerated oxidation test in oven at 85 °C, pure BS presented higher susceptibility to degradation than the sample containing 10000 mg kg-1 of eugenol. In both storage studies, the eugenol natural antioxidant efficiency in the control of oxidative degradation of biodiesel becomes evident. 

Sign in / Sign up

Export Citation Format

Share Document